L.A.’S LEGENDARY RESTAURANTS by George Geary
Santa Monica Press / October 2016
Photos courtesy of Marc Wanamaker/Bison Archives
Lentil Soup with Roasted Pork – Pig ‘n Whistle
This hearty broth was the Pig ‘n Whistle’s signature soup, selling for just five cents a bowl. Lentils were inexpensive, and the pork added a lot of flavor without the high cost.
8 strips Applewood-smoked bacon, cut into ½-inch pieces
1 large onion, chopped
4 medium carrots, thinly sliced
4 cloves garlic, minced
3 tbsp. tomato paste
2 cups lentils, picked over and rinsed
¾ tsp. dried thyme
46 oz. chicken stock or broth
2 cups water
1 ½ tbsp. red wine vinegar
Freshly ground black pepper
In a Dutch oven (or other 5-quart pot with a tight-fitting lid) cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tbsp. of the fat.
Add the onion and carrots and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 1 minute.
Add the lentils, thyme, broth, and water. Bring to a boil, then reduce to a simmer. Cover and cook until the lentils are tender, 30 to 45 minutes, added more water if needed.
Stir in the vinegar, salt and pepper. Serve immediately.